Chicken with Prosciutto and Artichoke Hearts (Crock Pot)

Ingredients
2 14oz cans of artichoke hearts, drained and quartered
4 tbsp olive oil
1 medium onion, thinly sliced
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon red pepper flakes
1 tbsp Italian seasoning
1/4 cup white wine (feel free to use a very low-quality wine, but make sure it is not a sweet wine. Cooking wine should only be used as a last resort, as it will make the dish too salty)
8 oz prosciutto, chopped (feel free to use pancetta or capocolla instead of prosciutto. In an absolute pinch, salami will work.)
4-5 lbs boneless, skinless chicken breasts with any remaining fat trimmed and each cut into four equally sized chunks.

Directions
1. Throw everything into the crock pot and stir it around. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot.
2. Cover and cook on LOW for 8 hours (you might want to stir the mixture once after four hours).
3. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Chix w/ Artichoke" and the date on it. After it cools a bit, toss it in the freezer.